Ingredients
Gathering your ingredients is the first step to culinary success. Here’s what you’ll need to create this delightful dish:
- 2 cups cooked white or brown rice
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese or feta
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chili powder
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional: sliced jalapeños for an extra kick
If you’re like me and love experimenting, feel free to swap out ingredients based on what you have on hand. No cotija cheese? Feta works beautifully. Prefer quinoa instead of rice? Go for it! The key is to make it your own.
Instructions
Now, let’s dive into the cooking process. Follow these steps and you’ll have a delicious meal ready in no time:
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 7-8 minutes.
- Remove the chicken from the skillet and set it aside. In the same skillet, add the corn kernels and cook until they are slightly charred, about 3-4 minutes.
- In a small bowl, mix together the mayonnaise, sour cream, chili powder, and lime juice until well combined.
- In a large bowl, combine the cooked rice, chicken, charred corn, and mayonnaise mixture. Toss everything together until the ingredients are evenly coated.
- Top the rice bowl with crumbled cotija cheese, fresh cilantro, and sliced jalapeños if desired.
Cooking tip: Use a cast-iron skillet for the corn to achieve a perfect char, reminiscent of those delightful street corn stalls I remember from family trips to Mexico.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International